How to cook Cantonese food?

Share 13 Cantonese home-cooked dishes that never tire of eating. The method is simple. You can get automatic and faster food in 10 minutes.

Share 13 Guangdong classic home cooking, delicious, nutritious, simple and fast. 10 minutes can make a Aauto food, which is light and especially delicious! Next, Caicai will introduce you to the details of 13 Aauto fast food. If you like them, please collect them and make them for your family on Valentine's Day!

First, steamed shrimp.

Ingredients preparation: live shrimp, sugar, white vinegar, turmeric, soy sauce. Cooking process:

1. When the fresh shrimps you bought squeeze out the dirty things on your head, keep the shrimp back pressure straight, pull out the shrimp line, then rinse it and put it on a plate for later use. (Note: If you are in a hurry, you can look at your personal eating habits without removing the head and viscera of the shrimp and pulling the shrimp line. )

2, put cold water in the pot to boil, then put on a steaming plate, then pour in fresh shrimp, cover the pot and steam for 2 minutes. Open the lid and see that the shrimp is bent and red, indicating that the shrimp is ripe.

3, steamed shrimp, quickly put it into a basin of ice water to cool for about 10 second, then pick it up and drain it. This household trick can quickly lock the delicate flavor of shrimp and keep the fresh brightness of shrimp noodles.

4. Wash turmeric immediately after soaking, cut it into small pieces and put it in a bowl. Add 2 tablespoons of white sugar, 2 tablespoons of white vinegar, 1 tablespoon of water and half a spoonful of soy sauce and mix well.

5, simmer 1 minute, and take out the pot after the sugar is completely melted. Finally, put the shrimp on a plate and dip it in the sauce when eating. (Note: This dip made by Caicai is sweet and sour ginger. Of course, you can adjust it according to your own taste. Tips: Friends who usually have gout should eat less seafood. )

Second, steamed tongue sole fish.

Ingredients preparation: tongue sole fish (Longli fish), ginger, chives, peanut oil, steamed fish soy sauce and millet pepper (color matching is optional).

Cooking process:

65438+ After the water in the pot is boiled, put the steaming plate and tongue sole fish on it.

2. Steam on high fire for 5 minutes. If it is a large tongue sole, it is recommended to steam it for a long time.

3. After the tongue-sole fish is out of the pot, pour out the bottom water and put a little washed onion, shredded onion and shredded millet pepper on the fish.

4. Then boil a spoonful of hot oil in the pot and pour it on the tongue-sole fish.

5. finally, pour a spoonful of semi-steamed fish soy sauce on the table.

Third, Lycium barbarum leaf pork soup

Prepare ingredients: plum head meat, medlar leaves, raw flour, salt and peanut oil.

Cooking process:

1. Wash the fresh plum blossom meat bought from the vegetable market, cut into pieces, add a spoonful of raw flour and less than half a spoonful of salt, make a spoonful of peanut oil, and stir and marinate. Pick the leaves of Lycium barbarum and wash them with clear water several times.

2. Boil the water in the casserole, then put the pickled pork into the pot, cover the pot and stew for 10 minutes. I suggest you use casserole to make soup. Aluminum pot's cooking tastes far worse than casserole.

3. After the pork is cooked, pour the Lycium barbarum leaves into the pot, add a spoonful of salt to taste, and then put the pot on the table to start chopsticks.

Four, lard garlic spinach

Prepare ingredients: water spinach, fat, salt, garlic, millet pepper (optional)

Cooking process:

1. Remove yellow leaves and stems from Ipomoea aquatica, cut into two sections, soak in rice washing water for a few minutes, then take out, rinse and drain. Rice washing water has the function of sterilization and disinfection, which is helpful to wash away the residual pesticides or vegetable worms in water spinach.

2. Wash the fat and cut it into small pieces. Peel garlic, pat it flat and cut it into small pieces. Wash and chop the millet pepper and put it in a bowl for later use.

3. Heat hot water in a wok, stir-fry lard with fat, then pour in millet pepper and garlic and stir-fry.

4. Then shake the pan to make the lard evenly distributed, pour in the water spinach, immediately turn on the fire and fry the water spinach until it is broken.

5. Finally, add half a spoonful of salt to taste, stir-fry and serve.

Five, radish fried eggs

Prepare ingredients: earth eggs, crispy radish, chives and peanut oil.

Cooking process:

1. Take 3 eggs and put them in the pot. Wash the onion and chop it. Wash the crisp radish and cut it into pieces.

2. Add a spoonful of water to the basin to make the eggs fresh and tender.

3. Quickly beat the eggs into even egg liquid with chopsticks.

4. Dry the water in the wok, add a spoonful of peanut oil and shake the wok to make the oil evenly distributed in the wok. When the oil is warm, pour in the egg mixture.

5. Finally, open a small fire and fry until the bottom is slightly burnt. After the radish omelet can slide into the pot, turn off the fire and cover the pot for 1 minute, so that the upper layer is completely cooked. The whole radish omelet looks good, slightly tender, beautiful and delicious.

Sixth, Jiang Sha fried pork belly

Ingredients: pork belly, ginger, green pepper, millet pepper, peanut oil, raw flour, salt, white vinegar, cooking wine (note: pork belly is best to choose pork head)

Cooking process:

1. Blanch the fresh pork tripe in hot water for 0/5 seconds, then put it in a basin, add a spoonful of raw flour, half a spoonful of salt and a few drops of white vinegar, grab it evenly, rinse it once, and then wash it 1-2 times in the same way.

2. Add 1 pot of clear water to the wok, add pork belly and half a spoonful of cooking wine, blanch the wok, press it with chopsticks and cut it into small strips, and stir-fry a part.

3. Wash and chop ginger, wash green pepper and millet pepper, cut into strips and put them on the plate for later use.

4. Add a spoonful of peanut oil to the wok. Add pork belly and stir-fry for 30 seconds after oil temperature. Then pour in shredded ginger and continue to stir fry a few times.

6. Finally, pour in green pepper and millet pepper, stir-fry until it is broken, and then add half a spoonful of salt to taste.

Seven, broccoli fried cauliflower

Prepare ingredients: broccoli, cauliflower, garlic, peanut oil, salt.

Cooking process:

1, broccoli and cauliflower break into small flowers, put them in clear water, add a spoonful of salt, soak them for a few minutes, and then rinse them off. Soaking in salt water can effectively remove residual pesticides or vegetable worms.

2, add water to the pot to boil, add a spoonful of peanut oil and stir fry a few times, so that the oil is evenly distributed in the pot, put broccoli and cauliflower in boiling water and boil for half a minute.

3. Chop garlic, add half a spoonful of peanut oil to the pot, and pour in minced garlic.

4. Finally, pour in broccoli and cauliflower, stir-fry over high fire for 15 seconds, and then add half a spoonful of salt to taste.

Eight, making tofu

Prepare ingredients: oily tofu, pork, leek, horseshoe, millet pepper, garlic, oil consumption, salt, soy sauce and peanut oil.

Cooking process:

1, all the side dishes are cleaned, the pork is minced, the leek, horseshoe, millet pepper and garlic are chopped and put into a basin, and half a spoonful of oil consumption, a little salt and half a spoonful of peanut oil are added and stirred evenly.

2. Wash the oily tofu, cut a cross in the middle, and then stuff the raw meat into the tofu.

3. Add half a spoonful of oil consumption, a few drops of soy sauce, half a spoonful of peanut oil and simmer for 15 seconds. If you don't have gas-guzzling friends at home, you can also use starch instead.

4. Then pour the sauce on the tofu. After the water in the pot is boiled, put it on a steaming plate, add tofu and steam for 10 minutes.

Nine, scrambled eggs with oysters

Prepare ingredients: oysters, eggs, leeks, carrots, corn flour, soy sauce, oyster sauce, garlic, ginger, salt and peanut oil.

Cooking process:

1, add a spoonful of raw flour to the oysters, wash the surface mucus and dirt, and then rinse again. If there is no raw flour at home, it can also be replaced by flour, which also has adsorption effect. Peel and chop garlic and ginger and put them in a bowl for later use.

2. Beat 3 eggs into a bowl, wash 2 leeks, chop them up and put them into a bowl, add half a spoonful of salt and one spoonful of water and mix well. Add some water, and the eggs will be tender when fried.

3. Dry the water in the wok, add a spoonful of peanut oil, pour in the egg liquid and stir fry until cooked.

4. Then clean the wok and add half a spoonful of peanut oil. When the oil gets hot, add minced garlic and Jiang Mo, and then add oysters.

5. 1 minute later, add a teaspoon of oil to the bowl, stir half a teaspoon of raw flour and soy sauce together to make a slurry, and pour it into the pot.

6. Finally, simmer for 2 minutes, then collect the juice, pour in the eggs and stir fry 1, and then take out the pot. Sprinkle some carrots to color before serving.

Ten, onion flavor egg soup

Prepare ingredients: earth eggs, chives, salt, sesame oil and soy sauce.

Cooking process:

1. Take three happy and nutritious earth eggs, stir them in a basin, and then add half a spoonful of salt. Add a little warm water, remember that the ratio of egg liquid to water is 1: 1.5, and stir slowly while pouring.

2. Filter the egg liquid with a sieve to avoid the honeycomb phenomenon in the custard.

3. Immediately cover the clean plate with egg liquid, or wrap it with a layer of special plastic wrap for kitchen. Punch a few small holes with a toothpick. After the water in the pot is boiled, put the egg liquid into the pot.

4. Then steam on low heat for 6 minutes, then turn off the fire and stew for 10 minutes.

5. Finally, pour in half a spoonful of sesame oil and soy sauce and sprinkle with chopped green onion. You can also slide the custard with a knife before eating, which will be more delicious.

Eleven, boiled squid

Prepare ingredients: squid, bean sprouts, shallots, coriander, garlic, turmeric, raw flour, salt, peanut oil and soy sauce.

Cooking process:

1. Remove internal ink, teeth, etc. Squid, and then peel off the surface skin of squid, so that squid will become white and tender, and the fishy smell will be greatly reduced.

2. Cut the squid into small circles, add a spoonful of raw flour and a little salt, and wash the mucus on the surface repeatedly.

3. Add some water and a few pieces of turmeric to the pot. After the fire is boiled, quickly take out the squid after blanching 15 seconds. Note: the time should not be too long, otherwise the squid meat will become old and not tender enough.

4. Remove the tail roots of bean sprouts and rinse them. Wash coriander and parsley and cut into pieces. Peel and chop garlic for later use.

5. Then clean the wok, add water and blanch the bean sprouts until they are cut off.

6. Then spread the bean sprouts at the bottom of the dish, with coriander and shallots in the middle and squid on top.

7. Finally, boil the water in the dry pot and add a spoonful of peanut oil. After the oil temperature, add garlic and saute until fragrant, pour it on the squid while it is hot, and then add 2 teaspoons of soy sauce. This dish is ready.

Twelve, steamed baby cabbage with garlic

Prepare ingredients: baby cabbage, garlic, vermicelli, millet pepper, chives, peanut oil and salt.

Cooking process:

1, take 1, cut the binding rope of vermicelli, heat it to make it soft, then cut it in half with scissors, and drain it. Remove the second layer with small black spots outside the doll dish, cut it into small petals and rinse it at the faucet.

2. Peel a garlic and stir. Add a teaspoon of salt and 65,438+0 teaspoons of peanut oil to the bowl and mix well. Chop shallots and millet peppers and put them on a plate for later use.

3. Spread a layer of baby cabbage on the bottom of the bowl, then spread vermicelli on it and drizzle with garlic sauce.

4. Then spread a layer of baby cabbage on it, and then pour in garlic sauce. After the water is boiled, steam the baby cabbage in the pot for 10 minutes.

Finally, after the doll dish is out of the pot, sprinkle some chopped green onion and pepper to eat.

Thirteen, towel gourd white clam soup

Prepare ingredients: loofah, white clam, ginger, peanut oil and salt.

Cooking process:

1. Peel the loofah, wash it, slice it with an iron frame, and slice the ginger for later use.

2. Add a spoonful of salt to soak the white clams and spit sand, then wash them.

3. Boil the water, first boil the loofah for 2 minutes, then pour in the white clams and ginger.

4. After all the white clams are opened, add a spoonful of salt and peanut oil to taste and serve.